1 bunch each kale, collard and mustard greens (make sure the mustard greens are the smallest bunch -- they tend to overpower the rest)

6 cups stock (chicken, vegetable, avoid the pork)

Pepper, sea salt, onion powder, garlic (minced)

1 lemon

2 medium white onions (or 1 large Vidalia onion)

Preparation time: about 1 hour.

Wash greens gently but thoroughly, then wrap in a towel to dry. Chop greens into medium, bite-sized pieces, not too small. Remove large stems (they will make the greens bitter).

Meanwhile, put on stock and bring to a boil. Add onions, diced and minced garlic to the stock (yes, you can use bouillon to make the stock, but watch the salt levels). Bring to boil and simmer.

Place collard greens in stock first, giving them about a 5-minute head start. Add seasoning to taste. (We seasoned the soup at the end.) After greens begin to turn a stronger green color (about 5 minutes), add kale and mustard greens; blend. Allow the greens to simmer, covered, stirring occasionally.

Watch the stock levels; if the water begins to get low, add a cup of stock or water to the pan so that the greens will not burn. Cut lemon in half, squeeze juice in and allow halves to simmer with the greens. How long you cook them is up to you. Greens will be tender in about 45 minutes; some people prefer to eat them a bit more raw. You can also steam them the same way till tender, which will retain more vitamins in the greens, and less in the broth. Serves 8.

Note: Hobbits have a tendency to be big on broth: you can pour these greens over red potatoes or eat them as they are.